Venison Sausage Bean Casserole: A hearty, comforting recipe for venison sausages in a rich red wine gravy that only takes 20 minutes to cook.

Hey, look – a new recipe! And a super hearty, homely one that’s perfect for cold winter evenings when you want something simple but comforting.

For some reason it’s taken me f-o-r-e-v-e-r to actually write this post up. I’ve had the recipe itself made, tested and photographed for weeks now but the words just would not come. I think I’ve forgotten how to do this blogging thing!

Anyway, I might be struggling to find the words to do this venison sausage & bean casserole justice, so you’ll just have to trust me that it’s really good!

After a month of festive indulging (yes, I know, that was ages ago now but let’s just go with it…) this is exactly the kind of dish I love. Comfort food with a bit of oomph, that’s somehow still pretty nourishing and won’t leave you in the kind of post-cheeseboard slump that becomes all too familiar towards the end of the year.

There’s also a kind of childish nostalgia that comes with this: sausage & beans but more grown up. Nothing like a bit of red wine to instantly gussy up a simple dish, eh?

If you’ve never tried venison before then this is the perfect introduction. Venison has a slightly stronger flavour than pork but is more mellow than other types of game. In this recipe the combination of venison, beans and a rich, meaty red wine gravy works so well.

The best part about this sausage casserole recipe is that it’s SO low maintenance. You only need to chop two vegetables and open a pack of sausages and a can of beans. Then it’s all cooked in one pan, on the hob (which maybe means it’s not *technically* a casserole, but shh).

Venison Sausage & Bean Casserole Recipe Tips

There’s actually so little to do here that I don’t have many tips, other than various substitutions:

• Venison sausages are amazing and you should totally use them. I like Highland Game or Tesco’s own version, but check with your local butcher too. But, if you prefer, regular pork sausages work just as well.
• I’ve specified haricot beans but if you’ve got a tin of chickpeas or kidney beans languishing at the back of your cupboard, use them instead!
• Try extra stock and a splash of vinegar in place of the red wine if you want to save it all for drinking don’t have any

Venison Sausage & Bean Casserole

Yield: 2 servings

Ingredients

• 1 tbsp olive oil
• 6 venison sausages
• 1 onion, diced
• 1 carrot, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp dried oregano
• 150ml red wine
• 1 bay leaf
• 1/2 beef stock pot/cube
• 100ml hot water
• 2 tbs tomato puree
• 1 tin (240g drained) haricot beans

Instructions

1. In a large pan, heat the oil then add the sausages, onion and carrot. Fry over a medium heat for about 5 minutes, turning the sausages to brown on each side. Add the garlic, thyme, rosemary and oregano and stir.
2. Add the red wine, bay leaf, hot water and beef stock cube and simmer gently for 5-10 minutes.
3. Stir in the tomato puree and beans. Cook for a further 2-3 minutes until the beans are warmed through and the carrots are cooked, then serve.

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https://www.adashofginger.co.uk/2018/02/venison-sausage-bean-casserole.html